Coconut and Raspberry Loaf

April 2021

INGREDIENTS

  • 2 cups desiccated coconut

  • 2 cups(TIN) coconut milk

  • 1 1/4 cup caster sugar

  • 1 egg, lightly beaten

  • 1 teaspoon vanilla essence

  • 2 cups self-raising our

  •  1  1/4 cup frozen raspberries (plus some raspberry jam)

  •   Pure icing sugar, to serve

METHOD

  1. Combine coconut and coconut milk in a large bowl. Cover and stand for 30 minutes.
  2. Preheat oven to 170°C. Line base and sides of a 7cm-deep, 10.5cm x 20.5cm (base) loaf pan with baking paper, allowing a 2cm overhang at both long ends.
  3. Using a metal spoon, stir sugar, egg and vanilla into coconut mixture. Sift our over coconut mixture. Gently stir until combined. Fold in raspberries.
  4. Spoon mixture into prepared pan. Bake for 1 hour 10 minutes to 1 hour 15 minutes or until a skewer inserted into the centre comes out clean. Cool loaf in pan for 10 minutes. Lift onto a wire rack to cool completely. Dust with icing sugar and slice. Serve toasted, if desired.